Christmas Breakfast

This is as much of a menu as it is a recipe. We call it Christmas breakfast. Its a fun twist on the same ole foods we have for breakfast through out the year.

Ingredients:

Scrambled eggs cooked however you like them.

Link sausage

bacon

1/2 cup of fresh squeezed orange juice

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4 cups of your favorite eggnog

1 loaf of Texas toast style bread

1 cup of bakers sugar (reg sugar may be substituted)

Directions:

Adjust amounts of each for the servings you will need.

Thaw link sausage over night in the fridge. Wrap each link sausage in a half slice of bacon and secure ends with a wooden toothpick.

Heat a deep fryer to 350 degrees F. Drop 3 or 4 wrapped sausages in the heated oil and fry until done approx 3 minutes (will vary due to the size and type of fryer you are using) continuing until all sausage is cooked. Drain each batch on paper towels and store in a warming oven or microwave until ready to serve.

Pour 4 cups of eggnog and 1/2 cup of orange juice into a bowl and whisk until foamy. Pour mixture into a 9x13 inch cake pan.

Lay slices of Texas style bread in the mixture for approx. 30 seconds (do not over soak or bread becomes more of a pudding texture when cooked) and then turn over and coat the other side for the same amount of time. Shake off excess and cook on a hot griddle or skillet. Brown on both sides.

Place one layer of cooked french toast on a platter and sprinkle heavily with the bakers sugar. Cook your next batch of french toast and immediately stack on the first batch and sugar the tops of the 2nd batch. Repeat until all bread has been toasted.

Do not forget to dust the very top with sugar. The heat and moisture from the stacking of the French toast creates its own glaze therefore no syrup is needed when serving.